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All Journal Jurnal Gizi dan Pangan Soedirman (JGPS) Journal of Educational Innovation and Public Health
Harna Harna
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Biochemistry, Genetics & Molecular Biology Dentistry Education Health Professions Medicine & Pharmacology Nursing Public Health Veterinary

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FAKTOR YANG BERHUBUNGAN TOTAL FOOD LOSS AND WASTE (FLW) PADA KARYAWAN PT. CAMILOPLAS JAYA MAKMUR SELAMA PANDEMI COVID-19 Nur Azizah; Prita Dhyani Swamilaksita; Harna Harna; Putri Ronitawati
Jurnal Gizi dan Pangan Soedirman Vol 5 No 2 (2021): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2021.5.2.4766

Abstract

The implementation of large-scale social restrictions during the COVID-19 pandemic has made employees do their work at home so they spend more time ordering food online. This will lead to bad habits that cause food loss and waste (FLW) because the food available at home if not consumed will be wasted. This study aims to determine the factors related to total food loss and waste (FLW) in PT Camiloplast Jaya Makmur employees during the COVID-19 pandemic. The research method is quantitative with a design cross-sectional. Engineering samples total sampling.The analysis of this study used the chi-square. Data were collected using the FLW behavior questionnaire and the form estimated food record 3x24 hours. The results showed that there was a relationship between age (p=0.000, OR=14,385) and gender (p=0.000, OR=20,855) to total food loss and waste (FLW) but there was no relationship between knowledge (p=0,139), income (p=0,826), food selection (p=0,332), lifestyle (p=0,486), frequency of eating (p=0,492) and meal times including breakfast (p=1,000), lunch (p=0,346), and dinner (p=0.476 to the total food loss and waste (FLW). Therefore, employees are expected to be wiser in ordering food online and endeavor to make a list of food to be purchased in order to minimize the occurrence of food loss and waste (FLW).
Hubungan Asupan Kalsium, Konsumsi Buah, Sayur dan Ikan Dengan Kadar Kolestrol Pada Pekerja Penanganan Prasarana Sarana Umum (PPSU) Kelurahan Cengkareng Timur Mala Nimas Astuti; Nadiyah Nadiyah; Yulia Wahyuni; Harna Harna; Mury Kuswari
Journal of Educational Innovation and Public Health Vol. 1 No. 3 (2023): Juli : Journal of Educational Innovation and Public Health
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/innovation.v1i3.1505

Abstract

Cholesterol is a form of fat that has an important role for the body, but if the body has high cholesterol levels it will cause health problems in the form of fatty deposits which will be at risk of blockage of blood vessels. Based on the results of Basic Health Research, it shows that the prevalence in Indonesia with total cholesterol levels > 200 mg/dL is 39.8%, the high prevalence rate is one of the reasons for the increased mortality rate in Indonesia (RI Ministry of Health, 2018). Controlling cholesterol levels can be done by controlling diet such as intake of calcium, fruit, vegetables and fish. The research was conducted in Cengkareng Timur Village, from 19 October 2022 to 2 November 2022. The type of research is quantitative which is analytic using a cross sectional research design, the research sample is 84 respondents. Data analysis used the Spearman correlation test. Based on the research results, it was found that there was a relationship between calcium intake and cholesterol levels (p=0.000) with a value of r = -0.924, there was a relationship between vegetable and fruit consumption and cholesterol levels (p=0.002) with a value of r = -0.496, and there was a relationship between consumption fish with cholesterol levels (p=0.001) with a value of r = -0.351. Workers handling public facilities infrastructure in Cengkareng Timur Village are expected to be able to consume fruits and vegetables because workers' consumption of fruits and vegetables is less than 400 g/day accompanied by a healthy lifestyle.
Co-Authors Mala Nimas Astuti Mury Kuswari Nadiyah Nadiyah Nur Azizah Putri Ronitawati Yulia Wahyuni